Brad's traditional pork tamales. How to Prepare Yummy Brad's traditional pork tamales. This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same.
Thank you for taking the time to watch my video. Here is the link to where you can purchase the written recipe. Place pork butt in large Dutch oven or medium-size stock pot.
Hey everyone, it's Brad, welcome to our recipe site. Today, we're going to prepare a distinctive dish, brad's traditional pork tamales. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Brad's traditional pork tamales is one of the most well liked of current trending foods in the world. It is simple, it's quick, it tastes yummy. It's enjoyed by millions every day. They're fine and they look wonderful. Brad's traditional pork tamales is something that I've loved my entire life.
How to Prepare Yummy Brad's traditional pork tamales. This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same.
To begin with this recipe, we have to prepare a few components. You can cook brad's traditional pork tamales using 22 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Brad's traditional pork tamales:
- {Prepare of For the pork.
- {Take 3 lbs of pork shoulder, boneless.
- {Prepare of Garlic powder, cumin, black pepper, sea salt.
- {Prepare 2 tbs of cider vinegar.
- {Prepare of For the sauce.
- {Get 30 of dried California Chiles.
- {Take 1/4-1/2 Oz of dried peeled shrimp, to taste.
- {Take 3 tbs of granulated chicken bouillon.
- {Get 2 tsp of garlic powder.
- {Make ready 2 tsp of cumin.
- {Take 2 tsp of oregano.
- {Get of For the dough.
- {Make ready 4 cups of instant masa flour.
- {Get 3 cups of hot water.
- {Take 3 tsp of granulated chicken bouillon.
- {Take 2 tsp of baking powder.
- {Get 1 1/3 cups of lard, or shortening.
- {Make ready of Other ingredients.
- {Take 2 bags of dried corn husks.
- {Take 1 1/2 tbs of flour.
- {Take 1 1/2 tbs of butter.
- {Take of Shredded cheddar cheese.
Add garlic, peppercorns, bay leaves and salt. Tamales - a Latin American food with ancient roots Tamale pork filling - a step by step guide. In a small bowl mix together the salt, cumin, paprika Here is a Mexican traditional family recipe and one of my favorites for authentic pork filled tamales served. They're so much more than a special delicious meal.
Steps to make Brad's traditional pork tamales:
- To prepare the pork, lay chunks of shoulder meat in a crock pot. Preferably deboned. After 1 layer sprinkle seasonings over meat. Don't skimp. Layer more meat in and repeat. Drizzle vinegar over and close. Cook on low 8 hrs, then switch to warm..
- For the sauce, destem and seed chiles. Place in a LG sauce pot. Just cover chiles with water. Bring to a boil. Reduce heat and simmer for 20 minutes..
- Spoon out a cup of the cooking liquid, place in a bowl with the dried shrimp. Let sit 15 minutes. Add spices and bouillon to chiles. Simmer another 10 minutes..
- When chiles and shrimp are done, combine and let mixture cool. When able to handle, liquefy all ingredients in a blender. In batches, including all of the liquid. Let sit in the fridge overnight..
- The next day, shred pork with a fork. Add a little bit more of the pork seasoning and 2 to 3 cups of the sauce. Fry in a large pan long enough for the pork to soak up the sauce. You don't want a lot of liquid in it though. This is the filling..
- Next make the dough. Mix all dry ingredients. Cut in lard. Then mix the hot water in a bit at a time. Meanwhile, soak the corn husks in warm water 15 minutes or so..
- When husks are pliable, find a small husk. Rip it into strips. This is what you will tie with..
- Spread a thin layer of dough in the husk. About 3 x 5 inches..
- Add 1 to 1/2 tbs filling on top of dough. Roll corn husk up like a burrito. Tie in the center with a double knot. Repeat many more times..
- I used an auto steamer. You can use a LG pot if you have a rack to keep the tamales out of the water while steaming. Either way, layer tamales in your preferred cooking method. Steam for 45-55 minutes. This batch made about 4 dozen. I place in freezer bags and freeze. Good quick snack..
- Meanwhile heat butter in a frying pan. Add flour and mix well. Don't cook until browned. Just before it turns. Slowly add the rest of the Chile puree. Cook until sauce thickens. Adjust seasoning to taste..
- When tamales are done, remove husk and plate. Serve with sauce over the top and shredded cheddar cheese. Serve immediately. Enjoy..
The time and care that goes into making them are essential ingredients, and part of why they're so good! Pork tamales are not as difficult to make as they may seem. The secret to making them is to spread the process out over two or three days. Pork tamales along with other types of tamales are very popular during the holidays. They are incredibly flavorful and go great with many Mexican sides.
So that is going to wrap it up with this special food brad's traditional pork tamales recipe. Thank you very much for reading. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!